These smooth and creamy blended pistachio overnight oats are perfect for a quick and nourishing breakfast. No cooking is needed – just blend, chill, and enjoy! Made with just 6 ingredients that all go directly in a blender, this recipe seriously couldn’t be easier 🙌🏻. I love making a double or triple batch to have on hand for grab-and-go breakfasts during busy weeks.
These blended pistachio overnight oats are a fun twist on classic overnight oats. Not only does this recipe remind me of a pistachio cream pie (don’t get me started on how much I ADORE pistachio flavor), it’s super nutrient dense and is made with whole grains and chia seeds.
PS: if you’re a pistachio lover like me, you must try these pistachio cheesecake cups. They’re one of my all-time favorite ways to enjoy pistachio flavor.
Ingredients You’ll Need
- Oats: I’ve tested this recipe with both rolled oats and quick-cooking oats and they both work great.
- Chia seeds: Chia seeds are my secret weapon for thick blended overnight oats. As chia seeds sit in liquid, they expand and become gelatinous. DO NOT skip the chia or the thickness of your blended oats will be much thinner!
- Pistachio butter: Ok, this is important! You’ll want unsweetened pistachio butter (literally just blended pistachios) and NOT pistachio cream, which is a sweetened pistachio butter. Both are widely available at major grocers, so just be sure to look at the label closely before buying.
- Maple syrup: This is my go-to all-natural sweetener, but you can also use honey, agave or even brown sugar.
- Greek yogurt: Not only does Greek yogurt add protein, but it will make your oats super creamy. Feel free to use a plant-based yogurt if you’re looking to keep things vegan. I’ve also tested this with blended cottage cheese, and that is also amazing.
- Almond milk: Feel free to use any kind of milk with this recipe. I prefer unsweetened almond milk, but cow, soy, oat, etc. work, too!
Find the list of full ingredients with exact measurements in the recipe card below.
Blend, Pour and Store!
Making these pistachio overnight oats is as easy as 1-2-3:
- Place all of the ingredients into a high-speed blender or food processor.
- Blend until smooth.
- Refrigerate for 2 hours or overnight, then ENJOY 🤩
Our Favorite
Beast Blender
The Beast Blender is our go-to blender for smoothies, dips, soups, and everything in between. It’s the perfect size and moderately priced. Oh, and oh-so powerful!
Serving Suggestions
If you want to ramp up the protein even more, but don’t want to add protein powder, serve up your oats alongside some breakfast classics like hard boiled eggs (in oven), cheesy sous vide egg bites, or oven-baked bacon!
Since this recipe makes 2 savings, I recommend storing the overnight oats in mason jars or airtight containers like these ones below. They will last in the fridge for up to 5 days.
Can you add protein powder to overnight oats?
Definitely! Many of our overnight oats recipes call for protein powder. If you want to add it to these pistachio overnight oats, try adding 2 tablespoons of your favorite vanilla protein powder.
Do you have a recipe for pistachio butter?
I don’t! But my friend over at Cookie and Kate has an amaaazing pistachio butter recipe, that I’ve made and love.
Is it okay to eat overnight oats every day?
I like to live my life with everything in moderation, but honestly overnight oats are one of my go-to breakfasts, especially on busy weekdays.
What should you not add to overnight oats?
I’ve never personally met an overnight oats recipe that I don’t love 😂 But, if you’re going to store your oats in the fridge for the week, I recommend avoiding fresh fruit or granola until right before you serve because they’ll become mushy and runny.
More Overnight Oats Recipes
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Add all of the ingredients for the blended oats to a blender. Blend until smooth.
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Pour the oats into a bowl or jar. Cover and refrigerate for at least two hours or overnight.
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The oats will be thick and creamy. Feel free to add more almond milk to make them more creamy before serving.
- Any milk can be used in this recipe.
- Any nut butter can be substituted in this recipe.
Calories: 418 kcal, Carbohydrates: 63 g, Protein: 13 g, Fat: 14 g, Fiber: 8 g, Sugar: 27 g
Nutrition information is automatically calculated, so should only be used as an approximation.
